a couple months ago i tried something new. Curry. it was definitely a first for me, but i really needed to jazz up the menu with something different than our usual all american food and stir fry. i came across a few great recipes, made good curry, and finally perfected the curry recipe that i will make from now on. if you come to my home and request curry for dinner- this is exactly what i will serve you. it is fuvking ah-mazing. i feel i should also mention that my family hates cauliflower, but they really like this curry. in fact, despite the spiciness, my son’s favorite part of this curry is the cauliflower. so, without further ado….

Garbanzo Cauliflower Coconut Curry

Ingredients:

1 tbsp coconut oil (or your preferred sauteeing oil)

1 sweet onion, minced

1 carrot, thinly sliced

3 cups small cauliflower florets (1 cauliflower head will yield more than enough)

1 (14.5-ounce) can diced tomatoes, drained

1 cup vegetable broth

1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

1 cup frozen peas, or chopped green beans

1 (13-ounce) can unsweetened coconut milk

Curry Seasoning:

1 1/4 tsp Coriander

1 1/4 Cumin

1 tsp Turmeric

1 tsp Garlic Powder

1/2 tsp Cayenne

1/8 tsp Cardamom

1/8 tsp Ginger Powder

Pinch of Ground Cloves

Pinch of Ground Mustard

1 tsp Salt

Instructions:

Heat the oil in a large saucepan over medium heat.

Add the onion and sautee for about 5 minutes.

Stir in the carrot, cauliflower, and Curry Seasoning Mix.

Add the tomatoes and broth, cover, and cook (stirring occasionally) until the vegetables are softened, about 10 minutes.

Stir in the chickpeas, peas (or green beans), and coconut milk.

Cook uncovered and simmer until the flavors are well blended and the mixture thickens slightly, about 20 minutes.